Pay Range: $50,000-70,000 / year

The Restaurant General Manager is the executive leader of the restaurant focused on profitability, guest, people and operations.

The RGM has overall responsibility for managing the daily operations of a single restaurant.

The RGM operates under the direction of the District Manager and directly manages a team of an Assistant Manager, Hourly Shift Coordinators and Team Members (20-45 employees).

Summary of Responsibilities:

Profitability

• Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes.

• Reviews key P&L lines to increase profitability for the restaurant.

• Drives sales through proactive guest service, people development & operations management

Guest

• Motivates and directs team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility.

• Manages the guest experience through operations and timely response to Guest issues.

• Problem solves guest feedback systems to determine root-causes and develops action plans to address issues.

• Identifies and interacts with the community to engage prospective guest and execute on local marketing initiatives.

People

• Leads the restaurant's recruitment and selection process to build and retain an effective restaurant team.

• On-boards new team members by training and guiding them through the certification process.

• Inspires the restaurant team by effectively managing individual and team recognition programs.

• Provides coaching and feedback to Team Members, Shift Coordinators and Assistant Managers to increase the restaurant team's capabilities and raise restaurant performance.

Operations

• Manages restaurant labor using optimal Manager staffing and Team Member scheduling.

• Enforces compliance with government regulations, employment laws and BKC policies.

• Ensures that restaurant upholds operational and brand standards *Performs duties of the Assistant Manager & Hourly Shift coordinator when necessary.

Qualifications and Skills:

• Must be at least eighteen (18) years of age.

• High School Diploma or GED required, 2 years of college preferred.

• 1-2 years of previous restaurant management experience.

• Strong understanding of P&L management & drivers of restaurant profitability.

• Ability to prioritize own and others' work and time to meet deadlines and objectives.

• Demonstrated leadership skills • Demonstrated understanding of guest service principles.

• Available to work evenings, weekends and holidays.

• Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant.